Lemon & Basil Chicken Paillard Paired with Cabernet Franc

Jul 9, 2021 | Featured

Lemon & Basil Chicken Paillard with Grilled Romaine Lettuce, Blistered Cherry Tomatoes, Parmesan Dressing

Recipe

4 Skinless chicken breasts, 5-6oz each.

1/2 cup Extra Virgin Olive Oil

1 cup basil leaves

Zest from one medium lemon

1 tsp Kosher Salt

2 Head of Romaine lettuce.

1 Tbs Extra Virgin Olive Oil

Salt to taste

1 Pint cherry or grape tomatoes

1 Tbs Extra Virgin Olive Oil

1 tsp Sugar

Salt to taste

Dressing

2 Poached eggs (Poach eggs for 3min)

1 cup grated parmesan cheese

2 tsp Dijon mustard

3 Tbs Mayonnaise

3 tsp Sherry vinegar

3 Tbs Extra Virgin Olive Oil

Salt and freshly cracked black pepper to taste

Shaved parmesan

Basil leaves

2 Lemons cut in half

 

Place one cup of Extra Virgin Olive Oil, basil, lemon zest, and one teaspoon salt in a blender and blend until smooth, about a minute.

Place each chicken breast between two double layers of plastic wrap and use a meat mallet or a small heavy pot to pound the chicken breast until about a 1/3 inch thick.

Place all the ingredients for the dressing in a blender and blend until smooth, season with salt and black pepper.

Cut the romaine lettuce in half, drizzle the cut side with the oil, and season with salt. Grill the lettuce for about 1 minute or until the lettuce starts to char, but not burn. (This can also be done in a sauté pan.) Cut each half into three pieces.

Place the tomatoes in a bowl and toss with the oil, sugar, and salt. Heat up a sauté pan until it is very hot, add the tomatoes and sauté them until the skin starts to blister, set aside.

Cut the lemons in half and char in the same pan as the tomatoes (cut side down). Caramelize until dark golden brown, about 2 min.

Season the chicken breasts with salt and pepper and brush them with basil oil. Cook the chicken for 2-3 min on each side on the grill or in a very hot sauté pan.

Place one chicken breast on each plate, place three pieces of romaine lettuce on top, and a quarter of the tomatoes. Drizzle the dressing on top, and serve the extra dressing on the side. Place one piece of the lemon on each plate and garnish with the shaved parmesan and basil leaves.

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